Method:
If using kabocha cut in half, scoop out the seeds and pith. Cut into 1" chunks. If using pumpkin prepare much the same way using 1 1/2# of the cleaned flesh. You can peel the pumpkin or squash if you desire. I find the skin of the Kabocha cooks very tender and adds colour to the dish.

Cube the chicken into bite size pieces.

Do not shake the cans of coconut milk. Place the thick part of the coconut milk into a large soup kettle and add the curry paste heating over medium-high flame. Stir and mash the curry paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce.

Add the chicken pieces, the date palm sugar, lemongrass, lime leaves stirring well to blend into the curry sauce. Gently cook until the meat is tender. Add the kabocha or pumpkin, tamp down with a wooden spoon and cook for perhaps 5-10 more minutes leaving the pumpkin/kabocha with a tiny bit of bite to it. Check it often as cooking times vary for squash and it can become mushy very quickly.

Skim off the oil floating on top of the curry sauce by tilting pan and using a large spoon to remove the oil.

Remove the lemongrass for easier serving.

Stir in the basil just until it wilts.

Serve with steamed jasmine rice and garnish with fresh basil sprigs.

*chicken thighs w/bone can be used. Turkey meat is also tasty in place of chicken in this dish.

** You can garnish with chile pepper flowers: slit chiles into four sections leaving them attached at the stem, place in ice water for 20 minutes and they will curl to form chile-flowers.